Italian pesto pasta

Let's get started!

1. Cook the pasta according to package directions. Drain the pasta and reserve a cup of the cooking water.
2. Next, make the fresh pesto. Process the basil, pine nuts, garlic, and Parmesan cheese in a food processor. Pour in the olive oil and mix well.
3. Fry the chicken thighs in a pan with a splash of olive oil until the chicken is cooked through and golden brown.
4. Lower the heat and stir in the tomatoes and pesto. Heat for 2 minutes and then mix everything into the pasta. To make the pasta extra creamy, add the reserved splash of cooking water.
5. Garnish with some basil leaves, pine nuts, and Parmesan cheese.

Tip

Serve the pasta with fresh baguette and dip it in the pesto sauce.